Salmon and Crab Salad
Salmon combines well with crab and, if you have the time, you could cook your own fish, clean your own crabs and serve everything in the washed shells.
On the other hand, if you have better things to do with your summer, here’s a quick and easy family recipe that’s close to the real thing and takes a fraction of the time. Serves 4.
440g can of red salmon, drained
250g packet of crab meat
4 scallions (spring onions) neatly sliced at an angle 1tbs of chopped gherkin
2tbs of finely sliced celery
2 tomatoes, skinned, deseeded and chopped ½ a cup (125ml) of mayonnaise
Tabasco to taste
1tsp lemon juice
1 baby cos lettuce
Extra virgin olive oil
Wash and pat dry the cos lettuce leaves, allowing 4 leaves per serve. Brush them with a little olive oil, which will make them shine as well as add flavor.
Carefully mix all the other ingredients together by flaking the red salmon into a bowl and then gently folding in everything else, one ingredient at a time.
Taste and adjust the seasoning.
Arrange four cos lettuce leaves on each plate in the shape of an X so that the broad part of the leaf is pointing towards the edge of the plate.
Spoon the mixture into these little boats, season with freshly ground black pepper and serve with lemon or lime wedges and triangles of brown bread and butter.
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